Apple Pie With No-Churn Vanilla Ice Cream

8 slices
1 hr 5 min

When is the last time you had Apple Pie with homemade vanilla ice cream? This recipe includes the recipe for the pie as well as the no-churn vanilla ice cream. You will be the hit of the show. My Grandma used to make the BEST apple pies. My Mom also is a whiz when it comes to baking a delicious pie. I will be honest, I am not the best pie maker but my sister-in-law is number three in line when it comes to my best picks. My Dad is always a fan of having vanilla ice cream on his pie. You can find that recipe here.

What Kind of Apples Should I Use for This Pie?

First off you will want what some call firm-tart and firm-sweet apple varieties. So the ones that I would suggest are these Top 10 types of apples.

Tart List

  • Granny Smith
  • Esopus Spitzenburg
  • Northern Spy
  • Idared
  • Pink Pearl
  • Ginger Gold
  • Golden Delicious
  • Jazz
  • Jonagold
  • Pink Lady

Northern Spy: The Northern Spy is known as possibly the very best apple variety for pie-making. New Englanders know that it grows best in cool climates so you are apt to find them easier at many farmers’ markets. Some supermarkets might carry them, but normally that isn’t the case.

Granny Smith: This clssic is firm and green. It is slightly sour and one of the BEST apples for apple pie. Supermarkets everywhere normally have these in stock year round.

Idared: As the name says this apple is a bright red in color. It is a tart and spicy apple.You will know it is fully ripe when it is red in color. You will find these mainly at farmers’ markets but not so much in your local supermarket.

Apple Pie

Homemade Apple Pie

Apple Pie With No-Churn Vanilla Ice Cream
Recipe details
  • 8  slices
  • Prep time: 20 Minutes Cook time: 45 Minutes Total time: 1 hr 5 min
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Pie Crust Ingredients:
  • 3 cups. all-purpose flour
  • 1 tps. salt
  • 1 cups. vegetable shortening
  • 7-12 Tbsp. ice-cold water
Pie Filling Ingredients:
  • 6 cups. peeled and sliced apples
  • 2/3 cups. granulated sugar
  • 1 tps. ground cinnamon
  • 1/8 tps. ground nutmeg
  • 2 Tbsp. unsalted butter, cut into 4 or 5 pieces

Place the top oven rack in the center position and pre-heat oven to 450 F.
To prepare pie crust, add flour, salt, and vegetable shortening to a large bowl and mix with a hand mixer. Gradually add ice-cold water until the dough binds together and can form a ball. Place in the refrigerator and chill for 30 minutes.
Meanwhile, add sliced apples, sugar, cinnamon, and nutmeg to a large bowl and toss gently to combine.
Remove the dough from the refrigerator and divide it into 2 even sections. Roll out each piece of dough into a 10-11 inch diameter for a 9-inch pie.
Line a 9-inch pie pan with one of the crusts. Transfer the apple filling to the pie crust.
Place top crust over the pie and crimp the edges together. Cut 4-5 vents into the top crust with a sharp knife and place a small piece of butter in each. Cover edges with foil or a pie crust protector to prevent over-browning.
Bake for 10 minutes at 450 F. Reduce temperature to 350 F and continue baking for another 35-40 minutes. Remove from oven and cool for at least 15 minutes before slicing and serving with some No Churn Vanilla Ice Cream, if desired. Enjoy!
  • Note: To make a deep-dish pie, double the filling ingredients and roll out the bottom crust to a 12-13 inch diameter.
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